Tags Kitchen

Spinach Salad and Poppy Seed Dressing

• 1/2 C vegetable oil
• 1/4 C white vinegar
• 1/4 C sugar
• 1 T poppy seeds
• 1/4 t paprika
• 1/4 t salt
• 6 oz of Fresh Baby Spinach
• 4 Cups Fresh Sliced Strawberries

Whisk the dressing together.  Can be made ahead and refrigerated.

Add to 6 oz fresh baby spinach leaves and 4 C sliced strawberries.

SIMPLE, SEASONAL PUMPKIN BREAD

USA Weekend Newspaper Insert, Oct. 7, 2011 – CookSmart, Pam Anderson

TagsKitchen Note: THIS IS AMAZING!!  Best recipe for pumpkin bread I have ever had!

• 3 ½ CUPS ALL-PURPOSE FLOUR
• 1 TBL BAKING POWDER
• 2 TSP GROUND GINGER
• 1 TSP EACH: BAKING SODA, SALT AND CINNAMON
• ½ TSP GROUND CLOVES
• 4 LARGE EGGS, BEATEN
• 1 ½ CUPS GRANULATED SUGAR
• 1 CUP LIGHT BROWN SUGAR
• 2 STICKS (1 CUP) BUTTER, MELTED
• 1 CAN (16 OZ) PURE PUMPKIN

PREHEAT OVEN 350.  GREASE AND FLOUR TWO 9X5 LOAF PANS.

MIX FLOUR, BAKING POWDER, GINGER, BAKING SODA, SALT, CINNAMON AND CLOVES IN A LARGE BOWL.

MIX EGGS AND SUGAR IN LARGE BOWL; ADD BUTTER, BEAT UNTIL FULLY INCORPORATED AND THEN ADD THE PUMPKIN.

ADD DRY INGREDIENTS, BEAT JUST UNTIL SMOOTH.

DIVIDE BATTER INTO PREPARED PANS.

BAKE 45-50 MINUTES OR UNTIL GOLDEN BROWN AND CAKE TESTER COMES CLEAN.  LET COOL A FEW MINUTES.  RUN KNIFE AROUND PAN TO LOOSEN.  TURN ONTO A WIRE RACK TO COOL.

MAKES TWO 9-INCH LOAVES.

Per serving: 237 calories, 9g fat (5g saturated), 3g protein, 1g fiber, 37g carbs, 51mg cholesterol, 283mg sodium.

TACO SOUP

Cedar City 16^th Ward Relief Society Cookbook – Dianne Gubler

•  1 LB HAMBURGER OR TURKEY BURGER
• 1 DICED ONION
• 2 QUARTS OR  2 28 OZ DICED TOMATOES
• 1 CAN RED KIDNEY BEANS
• 1 CAN PINTO BEANS
• 1 CAN BLACK BEANS
• 1 CAN WHITE BEANS
• 1 CAN BUTTER BEANS, (OR GARBANZO BEANS)
• 2 CANS CORN
• 7 OZ DICED GREEN CHILES
• 1 PCKG TACO SEASONING
• 1 PCKG ORIGINAL RANCH DRESSING

COOK HAMBURGER AND ONION TOGETHER, DRAIN GREASE.  ADD ALL OTHER INGREDIENTS TOGETHER TO MEAT MIXTURE.  SIMMER UNTIL WELL BLENDED.  IF THE BROTH IS TOO STRONG ADD WATER, MORE TOMATOES OR TOMATO JUICE TO THIN OUT.

SERVE WITH GRATED CHEESE, A DOLLOP OF SOUR CREAM, MINCED CILANTRO AND TACO CHIPS.

(NOTES:  THE ORIGINAL RECIPE CALLS FOR TWO POUNDS OF MEAT AND ALL THE BEANS TO BE DRAINED AND RINSED.  IT ISN’T NECESSARY TO ADD SO MUCH MEAT OR RINSE THE BEANS, BUT IS A PERSONAL PREFERENCE.  ANOTHER SISTER ALSO ADDED THE CORN AND GREEN CHILES. )  THIS MAKES A LARGE POT OF SOUP.

BEEF POT PIE

•  3 lb. chuck roast cut into ½ inch cubes, pat dry
• Salt and Pepper
• 1 T. oil

Salt and pepper meat and cook over medium high heat until brown on all sides, cooking in 2 batches, about 10 minutes. Remove from pan  and set aside.

Add to pan and sauté until soft, about 5 minutes

• 1 onion ,minced
• 2 carrots, peeled and chopped medium
• ½ tsp. salt

Add and stir until fragrant, about 30 seconds

• 4 garlic cloves, minced

Add and cook 1 minute

• 5 T. flour

Whisk in:

• ¾ cup red wine

Then whisk in:

• 1 ½ cups chicken broth
• 1 ½ cups beef broth
• 1 T. tomato paste
• 2 tsp. fresh thyme or 1 tsp. dried

Return meat to pan and simmer until tender.

Fold in

• 1 cup frozen peas

Pour into either a 9 X13 or a deep dish 9 ½ inch pie pan. If you use the square you can just use a top crust. In the pie pan make a bottom and top crust.

Pie Crust

• 2 ½ cups flour
• 2 T. sugar
• 1 tsp. salt
• 8 T. (1/2 cup) shortening, should be cold
• 1 ½ sticks cold butter
• 6-8 T. ice water

Make crust. Form into 2 disks, refrigerate for 30 minutes. Roll out on floured board and enjoy!

Bake at 400 degrees for 20 minutes or until pie is golden brown.

You could also top with biscuits instead of pie crust.

Apple French Toast

Makes 12 servings

•  1 Large loaf of French bread
• 1 Tbsp Vanilla
• 8 eggs, lightly beaten
• 2 Granny Smith Apples, peeled, cored and
• sliced
• 3 cups milk
•  2 tsp cinnamon
• 3/4 cup sugar
• 2 Tbsp butter

Preheat oven to 400 degrees. Spray 9×13 inch glass dish with vegetable oil spray. Slice bread into 1 1/2 inch slices. Place bread tightly together in one layer in dish (use ends too).  Mix eggs, milk, 1/4 cup sugar, and vanilla. Pour the liquid over the bread. Mix remaining 1/2 cup sugar with cinnamon and coat apples.  Place coated apples on soaked bread. Dot with butter. Bake for 35 minutes or cover and refrigerate overnight. Bake the next morning for 50 minutes.  Once dish is baked, cool for 5 to 10 minutes before serving.

Buttermilk Syrup

• 1 1/2 cup sugar
• 3/4 cup buttermilk
• 1/2 cup butter
• 2 Tbsp corn syrup
• 1 tsp. baking soda
• 2 tsp vanilla

Bring sugar, buttermilk, butter, corn syrup, and baking soda to a boil. Cook 7 minutes, stirring constantly. Remove from heat and stir in vanilla. (the 7 minutes stirring needs to been done to exactness or it will not caramelize correctly)

This is the recipe for my grandma’s amazing cinnamon rolls.  These are a family favorite and are well worth the work.

Chocolate Zucchini Cake with Chocolate Ganache

 Cream together the following:

• ½ Cup Margarine (or butter flavored shortening)
• ½ Cup Salad Oil
• 1 ¾ Cup Sugar

Add the following, and beat well:

• 3 Eggs
• 1 Tsp Vanilla
• ½ Cup Sour Cream

In a separate bowl, mix the following together:

• 2 ¼ Cup Flour
• 4 TBSP Cocoa
• ½ Tsp Baking Powder
• 1 Tsp. Baking Soda
• ½ Tsp Cinnamon
• ½ Tsp Nutmeg

Add the dry ingredients to the creamed ingredients, and beat well.

Stir in the following:

• 2 Cups of finely chopped or grated zucchini

Pour batter into a greased and floured bunt pan.

Bake at 350˚F for 40-50 minutes, or until an inserted fork comes out clean.  When cake is slightly cooled, turn out onto serving plate.  Sprinkle cake with powdered sugar.

Chocolate Ganache

Heat the following together until chocolate is melted and well blended

• 1 Cup Heavy Cream
• 9 oz Semi Sweet Baking Chocolate

When ganache is prepared, gradually pour over the chocolate zucchini cake.

Enjoy!

Note: I think this would be really good without the ganache.

Peach Crisp with Maple Cream Sauce

• 1 cup flour
• 1/2 c. sugar
• 1/2 firmly packed light brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. salt
• _1/2c. (one stick) butter, cut into bits
• 5-6 cups, peeled, sliced fresh peaches
• Juice and grated zest of _ lemon
• 2 T. maple syrup
• *Maple cream Sauce, for serving

Preheat oven to 350. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is the consistency of coarse meal. Place peaches in 9-inch square baking pan or smaller baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover tightly with foil and bake about 15 minutes.

Remove foil and bake 20 to 30 minutes more or until top is crisp and brown. You might want to broil for a couple of minutes to ensure good color. Serve warm with maple cream sauce.

Maple Cream Sauce

•  1 1/2 cups whipping cream
• 5 T. maple syrup
• 3 T. light corn syrup

Combine all ingredients in heavy sauce pan; cook over moderate heat, stirring constantly until thickened and reduced by 1/3, approximately 20 minutes. Chill. Drizzle generously over Peach Crisp.